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COOKING TECHNIQUES
HOW TO USE A SPIT
LEG OF LAMB
9
1. Have 3" of bone sawed from small end of leg.
Leave meat around bone intact to form a flap.
Put a spit fork on rod.
Fold flap up and run rod through flap and leg.
Put second fork on rod and insert forks in each end of
leg. Test for balance. Tighten screws.
POULTRY
1. With breast down; bring neck skin up over cavity.
Turn under edges of skin; skewer to back skin.
Loop twine around skewer and tie.
Turn breast side up; tie or skewer wings to body.
2. Put a spit fork on rod. Insert rod in neck skin parallel
to backbone; bring it out just above tail.
Put second fork on rod and insert forks in breast and
tail. Test for balance. Tighten screws.
3. Tie tail to rod with twine. Cross legs; tie to tail.
THREE CHICKENS ON A SPIT
1. Tie or skewer wings to body.
Put a spit fork on rod. Dovetail chickens on rod.
Loop twine around tails and legs; tie to rod.
Put second fork on rod and insert forks in chicken.
Tighten screws.
SPIT BALANCE
SPIT
BALANCE
1. Loosen the rod handle to allow the balance to turn
freely. Set the rotisserie rod in the slots of the
barbecue casting. Let the heaviest side of the meat
rotate to the bottom.
2. Adjust the balance to the top of the rod, opposite the
heaviest side of the meat. Tighten the rod handle.
Periodically, check to see if the meat turns smoothly
while cooking. Adjust the balancer as necessary.
Caution: Use oven mitt when adjusting balancer.
HOW TO USE A BARBECUE
THERMOMETER
1. The accurate way to determine when a large piece of
meat is done is to use a barbecue thermometer.
Insert the thermometer at an angle so the sturdy
pointed metal tip rests in the center of the thickest
part of the meat. Be careful that it doesn’t touch
the spit or the bone, and that the point is not
resting in fat.
2. Leave the thermometer in place while the meat
revolves. When the thermometer reaches the
desired temperature the meat is done. Add your
sauces during the last few minutes of cooking time,
then take the meat off spit and let the meat stand
about 15 minutes to firm up. Carve and serve.
For poultry: insert the tip of the thermometer in the
thickest part of the thigh close to the body.
For ham or roasts: insert the tip of the thermometer in
the center of the heaviest section of the meat.